David Tanis Market Cooking: Recipes and Revelations, Ingredient by Ingredient
(E-Book)

Grouping Information

Book Cover Information

hoopla Extract Information

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    [year] => 2017
    [artist] => David Tanis
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    [titleId] => 15239954
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    [language] => ENGLISH
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    [title] => David Tanis Market Cooking
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    [synopsis] => Named a Best Cookbook to Give and Get by Food & Wine, Martha Stewart Living, the Boston Globe, the Chicago Tribune, the Houston Chronicle, the Minneapolis Star Tribune, and Eater



David Tanis Market Cooking is about seeking out the best ingredients, learning the qualities of each, and the methods and recipes that showcase what makes them special-pulling from all the world's great cuisines.



 Sections on universal ingredients-such as alliums (garlic, onion, shallots, leeks, etc.)-offer some of the simplest yet most satisfying recipes in the world. Consider the onion in these three marvelous incarnations: Lebanese Caramelized Onions, American Buttermilk Fried Onion Rings, and French Onion and Bacon Tart. And the chile section encourages readers to use real chiles (rather than reach for bottled hot sauce) on an everyday basis in recipes from Morocco to India, from Mexico to China, with wonderful results.



 A masterwork of recipes, approach, technique, and philosophy, David Tanis Market Cooking is as inspiring as it is essential. This is how to become a more intuitive and spontaneous cook. This is how to be more discerning in the market and freer in the kitchen. This is how to transform the freshest ingredients into one perfectly delicious dish after another, guided by the core beliefs that have shaped David Tanis's incomparable career: Food doesn't have to be fussy to be satisfying. Seasonal vegetables should be central to a meal. Working with food is a joy, not a chore. David Tanis's biggest and most ambitious book yet: a true teaching book, organized ingredient by ingredient, with 200 recipes, variations, and text that illustrates ways to improvise on basic themes. David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the fifty best cookbooks ever by the Guardian/Observer (London), and Heart of the Artichoke, which was nominated for a James Beard Award. He spent many years as a chef with Alice Waters at Chez Panisse in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his seventeenth-century walk-up in Paris.



 He is an advocate for simple home cooking, with a core belief that food needn't be fussy to be beautiful. An avid traveler, his first stop on any trip is at an outdoor market, finding inspiration in regional cuisines from hither and yon. He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer, Cooking Light, Bon Appétit, Fine Cooking, and Saveur.



 Tanis lives in Manhattan and has been writing the weekly City Kitchen column for the Food section of the New York Times for nearly seven years. "Our food editors recommend David Tanis Market Cooking as a new kitchen essential."

-Martha Stewart Living

  

 "Tanis has long been one of the best voices on modern American cooking, a gifted chef-25 years at Chez Panisse-and equally gifted writer. His new book is a lovely one, with 200 recipes embedded in almost 500 pages, all geared toward today's vegetable-driven cuisine. . . . Tanis's food is deeply flavorful, honest, creative and always, always fun to cook."

-Los Angeles Times



 "A crash course on how to seek out the best, fresh, and simple ingredients, and what to do with them once you have them."

-Foodandwine.com



 "Deciding what to cook based on what looks good at the market only works if you have a roster of simple, accessible recipes for each ingredient at your fingertips. Luckily, that's exactly what the new book from [David Tanis] delivers here."

-Epicurious

  

 "An inspired collection of ideas that serves as a teaching manual of sorts, with traditionally written recipes, ingredients and steps spelled out, and a more informal description i
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    [subtitle] => Recipes and Revelations, Ingredient by Ingredient
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